In a large mixing bowl, combine the shredded rotisserie chicken, refried beans, shredded Mexican blend cheese, taco seasoning, salsa, and sour cream. Mix thoroughly until all ingredients are evenly coated and creamy.

Lay out a burrito-sized flour tortilla on a clean surface. Spoon a generous amount of the filling mixture into the center, fold the sides inward, and roll tightly.

Pour oil into a deep skillet to a depth of about 1 inch, then heat over medium heat until the oil reaches around 350°F (175°C).

Carefully add the assembled chimichangas to the hot oil. Fry each chimichanga for about 3-4 minutes on each side until golden brown and crispy.

Once golden brown, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve hot, garnishing with fresh toppings like guacamole, pico de gallo, or a dollop of sour cream.